Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Artichokes in Oregano Vinaigrette




Source of Recipe


Internet


List of Ingredients




Serving Size : 8

6 med artichokes -- fresh globe
1/2 cup lemon juice
1/3 cup olive oil
1 tbsp white wine vinegar
2 cl garlic -- crushed
1 sm red onion -- thinly sliced
1 tbsp oregano -- chopped fresh


Recipe



Trim base of artichokes to sit flat. Remove tough outer leaves, cut tips from remaining leaves, then brush artichokes with half the juice. Add artichokes to large pan of boiling water, add remaining juice. Boil, uncovered, 20 minutes or until tender; drain artichokes upside down, cool.

Pull away a few inside leaves, remove coarse centre with a spoon. Quarter artichokes lengthways, place in large bowl; pour over combined oil, vinegar and garlic. Cover, refrigerate 3 hours or overnight. Combine artichoke mixture with onion, sprinkle with oregano leaves. Can be made a day ahead.